Cheesecake Instructions

1. In a small bowl, mix together melted butter and graham cracker crumbs using a fork.
2. Press mixture into the bottom of greased 7 Inch Springform Pan
3. Place in freezer until ready to use. Crust will harden and set.
4. In a large bowl, whip cream cheese with hand mixer until fluffy.
5. Add in vanilla extract, sugar, and cornstarch until well combined.
6. Add eggs one at a time, mixing thoroughly between each addition.
7. Last, stir in sour cream.
8. Pour cheesecake mixture into your springform pan over set graham cracker crust.
9. Cover springform pan with foil.
10. Place the Instant Pot insert into the pressure cooker.
11. Pour 1 ½ cups of water into the Instant Pot insert.
12. Place your Instant Pot trivet into the pot and place springform pan on top of the trivet
13. Lock the lid and set the vent to sealed.
14. Press Manual/Pressure Cook and set time for 25 minutes.
15. When the time has counted down and the Instant Pot beeps, allow to natural release until the pin drops.
16. Carefully remove trivet and pan and place in refrigerator for 4hrs or overnight.

Blackberry Compote Instructions

1. Combine blackberries, sugar and salt in a small saucepan with heat turned to medium.
2. Stir occasionally until berries release juices and mixture starts to bubble, about 3-5 minutes.
3. Increase heat to medium-high and boil 5-6 minutes or until berries are softened and juices begin to thicken.
4. Dissolve cornstarch in lemon juice and add to pan.
5. Stir to combine and allow to thicken for 1 minute.
6. Serve over cheesecake (or any of your other favorite foods such as pancakes, waffles, French toast, or ice cream).